Chongqing pickled Chinese cabbage Chicken ---- Sour and Tasty
2024-07-07 03:00:31 2479
![Chongqing pickled Chinese cabbage Chicken ---- Sour and Tasty](https://i3.meishichina.com/attachment/recipe/2016/10/16/c640_20161016147658776577913.jpg?x-oss-process=style/c640ms)
3 minutes ago
Details of ingredients
Technique
Steps to make Chongqing pickled Chinese cabbage Chicken ---- Sour and Tasty
- 1. Prepare a fresh chicken, of course, a local chicken is the best. In big cities, local chickens are like rare animals like giant pandas. Remove the internal organs and clean the fur
- 2. Cut all the chickens into slightly larger chunks. Boil them for a while to reduce the size. After chopping, there will be blood foam. Rinse each piece with warm water and drain the water
- 3. Add a little soy sauce, pepper powder, cooking wine, a little cornstarch, and cooking oil
- 4. Grab well and marinate for a few minutes
- 5. I suddenly wanted to eat pickled Chinese cabbage fish a few days ago, but every time I went to the food market and saw the pickled Chinese cabbage shop, it was really too dirty. Every time I looked at it, I had to give up and then try to buy some online. Wow, I didn't expect it to be really good. The acidity is just good, and it won't be very broken
- 6. After opening the packaging, clean it with cold water and cut the stem into slightly larger pieces
- 7. It looks good, isn't it? There's quite a lot of it
- 8. I also bought Sichuan style pickled lantern peppers by the way
- 9. When making this dish, usually enlarge the garlic and ginger a little more, and divide the peeled garlic into two parts each
- 10. Peel and cut ginger into small pieces
- 11. Some fresh Chinese prickly ash will be more fragrant. You can not put it if you don't have it. Anyway, I also brought pickled Chinese cabbage with me when I bought them online
- 12. Add a little more oil to the pot, add ginger, garlic, and Sichuan peppercorns until fragrant. [Actually, I not only added fresh Sichuan peppercorns, but also dried Sichuan peppercorns from my mother's hometown, which are really fragrant]
- 13. Add a small amount of dried chili segments
- 14. Pour in the marinated chicken chunks and stir fry. You can stir fry for a while to squeeze out the chicken oil inside
- 15. Pour a proper amount of Baijiu. I like to put some Baijiu in my meat dishes. I can remove the fishy smell without mentioning the fragrance
- 16. Pour in an appropriate amount of hot water, bring to a boil over high heat, then turn to low and medium heat and slowly cook
- 17. When two thirds of the soup is left, put in the cut pickled Chinese cabbage, mix them with chopsticks, and continue to cook on a low heat
- 18. About one-third of the soup, add an appropriate amount of salt, chicken powder, and seasoning when the room is full of fragrance
- 19. If you want to stew it and eat it, leave a little more soup
- 20. Put it into a large container
- 21. Heat another pot with oil and add a little dried chili peppers and Sichuan peppercorns until fragrant
- 22. Humiliate the freshly fragrant Sichuan peppercorns and chili oil onto the chicken again, and the great achievement is complete
- 23. It's really appetizing to eat. Usually, I can't eat a bowl of rice. Yesterday, I ate an extra bowl and threw it away
- 24. Those who want to buy pickled Chinese cabbage and pepper can add me wx and send you a private message
- 25. After taking the photos, I stewed it and ate it. When the weather gets colder, the whole family sits around a table, having such a pot is so refreshing...